In a skillet, melt butter over medium heat. Add the ground turkey, onion and green pepper if using; cook until meat is brown and vegetables are tender. Add all of remaining ingredients, (including chilies if using canned), and bring to a boil.

Thursday, April 30, 2009

In honor of WHO changing the name of Swine Flue to it's technical scientific name, H1N1 influenza A, (in order to stop damaging the pork industry - full article here: http://news.yahoo.com/s/ap/un_who_swine_flu), I thought I'd post a pork recipe.

Sunday, April 19, 2009

I altered the recipe a bit, however. I use one package of ground beef, (about a pound), and one package of ground turkey. I get very little grease this way and it's still very tender.

I also don't divide the ingredients, I mix them all together. I prefer brown gravy with my meatloaf anyway, (I usually make homemade mashed potatoes too), I don't like real tomatoey, (yes, that's a word because I just said so), tasting meatloaf or sauce.

Step 1: In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute.

Step 2: Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste.

1. Preheat oven to 350 degrees. Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, 6-8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well pressing between paper towels. Wipe skillet clean.

2. Melt butter in skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4-5 minutes or until eggs are thickened but still moist. (Do not overstir.) Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

In a large saucepan, combine broth and frozen vegetables. Bring to boiling; add tortellini. Return to boiling; reduce heat. Simmer, uncovered, about 4 minuted or until vegetables are tender.

Meanwhile, whisk together 1 cup of milk and the flour, making sure there are no lumps. Add to saucepan; add remaining milk and dried basil, if using. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese and fresh basil, if using, until cheese melts. If desired, season with pepper.

Tuesday, January 13, 2009

I have not tried this recipe, but will soon. At our house, we love to have an assortment of Hummus as a dip. This is a great alternative to always eating cream (sour or whipped) based dips because they are high in calorie and don't sustain you all that much. So I am anxious to try it. And when you buy hummus at the market, it is expensive. Let me know if you try it too. ~Shelly

Instructions— Place reserved bean liquid, the sesame seed and garlic in blender or food processor. Cover and blend on high speed until smooth.— Add beans, lemon juice and salt. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.— Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.

Friday, January 9, 2009

I have a sick friend who wants me to post how I make my chicken noodle soup because she loves it and wants it today. I'm going to try to remember what I do because it's mostly to taste.

I boil a whole chicken, (just barely covering the chicken with water, chicken broth for a richer taste, or a mixture of both), until the meat just begins to separate from the bone. Then I take it out and skim the top.

As the chicken is boiling I chop potatoes, onions, garlic, celery, and carrots, I like to add a jalapeno or two depending on how hot it is, I either leave it whole or slice it in half so it can be picked out if it gets to hot.

I keep the water at a low boil while the chicken cools and boil the chopped vegetables. This is when I add spices like, bay leaves, basil, salt, sometimes cayenne pepper, poultry seasoning; anything you think will taste good! I also like fresh rosemary, thyme, different herbs are good and taste better fresh.

I buy the frozen egg noodles and follow the package directions and add them about the same time as the chicken, after I've picked the meat of the bone.

This is even better with left over turkey! All I can say is, smell the spices in your cupboard and decide what else to add and how much and keep tasting it until it's 'perfect'.

Anything you want to add, or how YOU make it, please post it here! I LOVE new ideas!! :)

Thursday, January 8, 2009

Forgive me for not give exact amounts but it isn't necessary. Just take into consideration the size of the Pork roast. :)

Brown roast in a bit of oil after you dip roast in flour and salt mixture.

Mix in a bowl:

One small bottle of Russian Salad Dressing, add an equal amount of honey. Use your discretion for the size of the roast. Then add dry Lipton Onion Soup mix. Use one or two packets of this depending on the size of the pork roast.

Pour over roast. Wrap the roast tightly with foil. Baste roast about every 1/2 hour. Remove the foil cover the last 1/2 hour of cooking and be sure to use a thermometer so it is cooked to perfection.